Cherry Plum Jellies

Ingredients:

• 2lbs/900g cherry plums
• Water to cover and cook
• 8 leaves of gelatine or 2oz/50g powdered gelatine
• 2oz/50g sugar to taste

Note: You will need a steamer for this recipe. We have a number of suitable options which can be found here.

Method:

1. Place half the cherry plums in the steamer, allowing the water in the base pan to boil for about 1/2 hour to juice the fruit.
2. Put the sugar and about 1/4pint/150ml of water into a saucepan on a low heat and stir to melt.
3. Bring to boil for about 5 minutes.
4. Remove from heat and add the sugar syrup to the juice and measure. You need about 2 pints/120ml. Top with water if necessary.
5. Melt the gelatine in about 3 tablespoons of water, stirring over a gentle heat until completely melted.
6. Add to the juice and stir in well.
7. Stone the rest of the plums and place into the mould of your choice.
8. Pour the juice over the fruit to the very top and place in a refrigerator to set.
9. To turn out place the mould gently into a bowl of hot water, taking care not to let the water come over the edge; just for a couple of minutes, depending on the thickness of the mould. Put a plate over the top and turn upside down with a gentle shake.